Ingredients:
1. 6 tbsp Ghee
2. 1.2 litres Milk
3. 50 gms Sultanas
4. 4 tbsp Dark Brown sugar
5. 25 gms Slivered Almonds
6. 25 gms Pistachios, slivered
7. 50 gms Dates, stoned and slivered
8. 115 gms Vermicelli, coarsely broken
9. Few Saffron threads
Method:
1. Heat 4 tbsp of the ghee in a frying pan (skillet) and saute the vermicelli until
golden brown. Remove and set aside.
2. Heat the remaining ghee and fry the nuts, sultanas and dates until the sultanas
swell. Add to the vermicelli.
3. Heat the milk in a large heavy pan and add the sugar. Bring to the boil, add the
vermicelli mixture and boil, stirring constantly.
4. Reduce the heat and simmer until the vermicelli is soft and you have a fairly thick
pudding. Fold in the saffron powder and serve hot or cold.
Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.
1. 6 tbsp Ghee
2. 1.2 litres Milk
3. 50 gms Sultanas
4. 4 tbsp Dark Brown sugar
5. 25 gms Slivered Almonds
6. 25 gms Pistachios, slivered
7. 50 gms Dates, stoned and slivered
8. 115 gms Vermicelli, coarsely broken
9. Few Saffron threads
Method:
1. Heat 4 tbsp of the ghee in a frying pan (skillet) and saute the vermicelli until
golden brown. Remove and set aside.
2. Heat the remaining ghee and fry the nuts, sultanas and dates until the sultanas
swell. Add to the vermicelli.
3. Heat the milk in a large heavy pan and add the sugar. Bring to the boil, add the
vermicelli mixture and boil, stirring constantly.
4. Reduce the heat and simmer until the vermicelli is soft and you have a fairly thick
pudding. Fold in the saffron powder and serve hot or cold.
Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.
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